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Crescent Cinnamon Roll Cookies

Crescent Cinnamon Roll Cookies
  • Prep 15 min
  • Total 60 min
  • Ingredients 7
  • Servings 6
Layer cinnamon, sugar, dough and icing to create warm discs of flaky, gooey deliciousness.
By Amy Erickson
Updated April 24, 2021



  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 1 cup butter, softened
  • 1 cup cinnamon-sugar
  • Additional cinnamon-sugar

Cream Cheese Frosting

  • 4 oz cream cheese (half of 8-oz package)
  • 1 cup powdered sugar
  • About 2 tablespoons milk


  • 1
    Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • 2
    If using crescent roll dough, unroll dough into 2 long rectangles. Overlap long sides to form rectangle; firmly press perforations and edges to seal. If using dough sheet, unroll dough.
  • 3
    Spread butter in thin layer over dough. Sprinkle half of cinnamon-sugar over butter.
  • 4
    Starting with one short side, fold dough in half. With rolling pin, gently roll out dough into rectangle. Repeat again. With 3-inch cookie cutter or canning lid, cut out 6 cookies. Re-roll remaining dough; cut out 1 cookie. Place on cookie sheet.
  • 5
    Bake about 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. While cookies are warm, dust with additional cinnamon-sugar. Cool completely, about 30 minutes.
  • 6
    In small bowl, beat frosting ingredients with spoon or whisk until thick and smooth. Pipe frosting onto cookies.

  • Let cookies cool before frosting them. But if you can’t wait until they’re cool, that’s ok!

No nutrition information available for this recipe
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